Clean the methi leaves, wash and finely chop only the leaves. Keep aside.

In a blender combine onion and green chillies and puree.

In a wok heat the oil add the onion puree sauté till the raw smell disappears. later add the ginger garlic paste sauté for 2 mins. Next add in the methi leaves and saute for about five mins. Later add in all the dry spice powders, sauté further till oil separates. Add the cashew paste, mix through the masala. Add 1tbsp water and put the flame on low, slowly add the cooked peas and add more water as per your gravy consistency. After 5 mins add salt to taste and panner. Cook for 2 mins and put off the flame.

VARIATION - You can use kasoori methi in place of fresh methi too. When using kasoori methi, its not necessary to saute for long.
Also I add raw panner to all my gravies, the panner is soft for a longer time this way. You can shallow fry as per your taste.

Here I have not used cream, so its a healthy and much light compared to other versions of this Curry / gravy.